Soufflé Potatoes


Pierre’s challenge “Soufflé Potatoes.”

Those “Darn Little Devils” do not necessarily puff on command. It is a trick in itself. Chefs have been known to commit suicide for failing to have them puff.

What’s the secret?

The thickness of the cuts, then when the potatoes are sliced. Keep those ‘Devils,’ cool in the icebox covered with a damp towel for at least 4 to 6 hours.

You will need two batches of olive oil at two different temperatures.

Highest temp 1st. dump those devils in, for 5 minutes. Retrieve, place on top of dry towels, dry them ‘devils.’

When potatoes are cooled, dump them in the second oil batch, within minutes they will puff. If they don’t… Your chef’s hat is gone, you are back to be a nobody.


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3 Responses to Soufflé Potatoes

  1. partoutati says:

    Soufle potatoes are a treat but seldom done well.

  2. Jack says:

    I tried those soufle potatoes, never had ’em soufle.

    • Max says:

      Two different oil temperatures are needed to have them to puff. Also very important the thickness you will cut those potatoes, make the difference.

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